What to cook with rhubarb? Rhubarb in the kitchen: what to cook and whether it will be useful Rhubarb dishes recipes

Blocks 28.02.2021

Blocks

Another positive property is an improvement in metabolism, so this is a great helper for everyone who wants to lose extra pounds. Collect it in the summer, dishes with it are classified as seasonal. This plant has an amazing quality. It cannot be fully consumed. You can cook food only from the stem, but its leaves are considered poisonous and not suitable for nutrition. For cooking, you should choose a strong and elastic base.

Rhubarb is most commonly found in recipes with these five foods:

Its thickness should be about 2.5 cm. To improve the taste sensation, thoroughly rinse the stems, cut off a couple of centimeters from the bottom, removing the fibers trailing behind the knife. Traditionally, recipes for rhubarb dishes can be found in the section with desserts and pastries. The thing is that the herb has a sour-spicy taste, somewhat reminiscent of a combination of apple and strawberry. It will perfectly complement baked goods with various berries and fruits. Feel free to add cinnamon, vanilla and other spices if desired. From this, the culinary creation will become more original and interesting.

We have no problem what to make from rhubarb - there are more than three dozen recipes.

Friends, good time of the day! With you, Victor Dulin.

Rabarbaru is the name of rhubarb in Estonia, we started one of the first in our country house back in 1988.
It was growing from seeds and rhizomes donated by familiar summer residents, many older than us.
Or rather, in exchange for our science of vermicultivation, biohumus and the technological earthworms themselves.
Since then, from early spring to late autumn, huge leaves, flowers and seeds of this plant adorn the garden on the north side of the ecohouse.
But amazing for us giant stems, reaching the thickness of my hand at the wrist, are not only highly decorative, but also immediately went as filling for sweet pies - according to many popular Estonian and other recipes.

All year round, such pies can be purchased here in almost all cafes and shops, since pieces of the stalks are harvested for future use in freezers.
We do not do this, but only use fresh environmentally friendly stems and for the third day we have been indulging in pies already on the first and.

2 cups of flour,
300 gr. butter,
100 g cane sugar
1 tsp baking powder (soda and citric acid).
Put 2/3 of all the crumbled ingredients into a multicooker on baking paper.
Then spread evenly 300 gr. a leaf stalk of rhubarb, cut into 2-3 cm pieces.
Sprinkle the remaining 1/3 of the crumbs on top.
We set the "Baking" mode - 1 hour.

About so many useful properties of all parts of this amazing Tibetan plant, from the buckwheat family and its history of appearance back in Peter's times in Russia - they learned only with the advent of the Internet.
It turned out that this is a whole treasure of not only heaps vitamins: (who is not interested, like me, for example - admire the photos of today's tulips)

Useful and dietary properties - only 16 kcal per 100 g of stems.

We have only two types of this herb, as we call them - "heroic" and "dwarf".

There are more than 30 varieties in total:

Rhubarb leaf stalks can be used to make not only our beloved ones. pies, but also:

However, keep in mind:

The stems can only be harvested until mid-June - until they have accumulated an excess dose of oxalic acid.

The leaves need to be torn off right there from the bush, since it is from them that this acid comes.

In addition, this valuable product should be avoided if you:

You can also wash with rhubarb leaves or expel the ants.

Friends bloggers, even if you do not yet have the opportunity and desire to engage in vermicultivation in practice - you can provide invaluable assistance in promoting the theme of ecological saving of the planet from garbage with the help of "Angels of the Earth" - for this you just need to click on the buttons of social networks.

I wish you health and well-being!

Best regards, Victor Dulin.

Rhubarb is a large-leaved perennial plant growing in the middle lane. Its edible part is greenish-red petioles, fleshy and juicy. Rhubarb leaves are not good for food, but many delicious dishes can be made from the petioles. Do you already know how to cook or pie with it? Trust me, there are options that will surprise you.

From this plant, which from a botanical point of view is a vegetable, you can make marmalade, jelly, compote, jam, pie filling, cream soup, vinaigrette and sauces. The main thing is not to use brass or metal utensils during cooking, as rhubarb can lead to an oxidative reaction. Now you know what you can make with rhubarb. By the way, this vegetable appears when you can't even think about other fresh fruits and berries, and becomes an excellent source of vitamins and beneficial acids and salts. As a remedy, rhubarb is used as a natural mild laxative. For people with gastrointestinal tract problems or dieters, this property is really valuable. Let's talk in more detail about what you can cook with rhubarb.

Rhubarb compote

Take a kilogram of petioles, wash them thoroughly and cut them into pieces a couple of centimeters long. Pour in a liter of water and boil for five to seven minutes. To taste, you can add no more than one and a half glasses of sugar, after which you should cook until the stalks soften. You can add vanillin or vanilla sugar and cinnamon if you like. The taste will be more piquant. This easy-to-prepare and delicious compote will leave you no longer thinking about what to make with rhubarb.

Kissel with rhubarb

Unlike compote, jelly turns out to be thicker and more nutritious. Didn't know that you can also make jelly from rhubarb? This is indeed the case. For cooking, you need a kilogram of petioles, cut into small pieces, a liter of water, sugar, or cinnamon. Boil the roots for five minutes, rub through a sieve or puree with a blender, add sugar, vanillin and zest or cinnamon. Stir five tablespoons of starch in cold water and slowly stir in rhubarb puree. Heat mixture to a boil and turn off heat. Let the jelly cool and serve as a dessert.

Rhubarb sauce

What can you make even more unusual with rhubarb? This is the sauce. Take the sliced \u200b\u200bpetioles and cook until soft. Grind through a sieve or blender. Fry a little flour in oil, add sour cream, salt, sugar and mashed potatoes, heat to a boil. This sauce goes well with meat dishes instead of tomato paste. The ratio of the products is as follows: for one and a half kilograms of petioles, you need to take two teaspoons of flour, one hundred or two hundred grams of sour cream to taste, a teaspoon of salt and a tablespoon of sugar. Rhubarb is also suitable as a dressing. For example, an ordinary vegetable vinaigrette will become more spicy and unusual if you fill it with juice from boiled petioles. Boiled rhubarb can be added to soups instead of spinach or sorrel.

Unpretentious and unassuming rhubarb is the very first "live" vegetable not from a greenhouse or basement, its harvest begins to be harvested and added to the menu 3-4 weeks after the snow melts. Seeing a plant sprouting from the ground, we do not think about what to cook from rhubarb. It is enough to peel hard petioles with a shiny skin, sugar, wait a little and get a real dessert filled with vitamins and minerals, fiber and antioxidants, with a minimum of calories (21 per 100 g) and a complete absence of fat. Rhubarb will push metabolic processes and stimulate the body to bounce back after winter and a "poor" spring for fresh vegetables and fruits.

From the culinary literature, rhubarb and cooking recipes show that stems (petioles) with a diameter of 1.5–2 cm are used, and for blanks up to 2.5 cm. For any processing, they must be cleaned. Leaves are used rarely and with caution, only young, because they contain harmful substances.

Rhubarb SALADS & SNACKS

Sour taste dominates in the petioles against the background of tart and slightly sweet notes. This defines the partners of rhubarb in cold recipes.

Cauliflower salad... Boil and divide a small head of cabbage into small cocks. Chop an apple and 3-4 rhubarb stalks, pick a few leaves of any salad, chop the dill. Mix all the products, salt, sprinkle with sugar, season with salad oil and sour cream.

Carrot salad... Recipe with rhubarb from Russian cuisine. Cut across 200 g of young stems, lightly sprinkle with sugar, sprinkle with 1-2 tablespoons of honey, stir, and stand for 30 minutes. Grate coarsely 200 g of carrots or rutabagas. Mix vegetables with a chopped bunch of green onions, salt and season with mayonnaise if desired, or half with sour cream.

Beetroot salad... Cut the equal weight of boiled beets and fresh rhubarb stalks into cubes and sprinkle with sugar to taste. Thicken 2–4 tablespoons of sour cream with a pinch of flour, add salt, heat to a boil and immediately pour the hot dressing into the salad. Stir and serve warm.

Rhubarb in a vinaigrette recipe... Cut a few stalks into cubes, pour into a small saucepan, pour hot water over their level and heat for several minutes, without boiling, over low heat. Cut traditional products for vinaigrette, reduce the amount of pickles, mix with rhubarb. Season with salt, pepper, sugar, season with oil and cooled rhubarb broth.

Beetroot caviar... Cut 5–7 stalks into small pieces, blanch, mix with chopped boiled / baked beets, chop with a meat grinder or mixer. Season the vegetable puree with salt, sugar, sour cream or butter, preferably butter, and hold for 7-10 minutes on the stove with low heat, cool, transfer to a vase, sprinkle with raisins and nuts.

HOT DISHES WITH RHUBBAR

The main feature of rhubarb and recipes for hot dishes with it is the short heating time of the petioles so that they do not turn into porridge ahead of time.

Red sauce for meat... Chop a small bunch of cuttings at random, simmer in 2 glasses of meat / chicken broth. Remove the pieces with a slotted spoon. Saute the chopped onion with grated carrots and a slice of celery. In a saucepan, fry a spoonful of flour in a spoonful of oil until dark brown, pour in tomato paste, dilute everything with rhubarb broth. Put the fried vegetables in a saucepan and simmer over medium heat for about half an hour, before turning off, drop the rhubarb, salt, add sugar to taste, grind with a blender.

Cabbage rolls... Blanch young leaves without petioles in salted boiling water, like cabbage. Chop a few petioles and mix with chopped onion and prepared minced cutlet, 500 g. Wrap the filling in leaves, roll in breadcrumbs, lightly fry. In a large brazier, brown the ribs and season with ginger, oregano, pepper and salt. On them thickly put slices of tomatoes, then fried cabbage rolls. Simmer under the lid until tender, generously fill with sour cream and simmer for another 10 minutes.

Borscht with rhubarb, recipe for lean and vegetarian cuisine. Cut 6-7 stems into cubes. Pour hot water into a borscht saucepan and boil the cubes for 1 minute, remove with a slotted spoon. Saute a large onion and 2 carrots in oil, add 2 grated beets to them, simmer for 15 minutes. Put a small finely chopped piece of cabbage in a saucepan, after a couple of minutes - 2-3 chopped potatoes and, if desired, boiled beans along with a decoction, after 10 minutes - stewed vegetables. Cook for 20 minutes. To taste, without saving, add tomato paste. Salt, add 1-2 tsp. sugar, season with herbs. After 10 minutes, put the rhubarb and after 2 minutes remove from heat. It is useful to insist the soup in a textile heating pad. Season with sour cream in plates and sprinkle with fresh garden herbs, grated with garlic.

RHUBBY DRINKS

Raw young rhubarb stalks are very good thirst quenchers. But if you use the recipes for making rhubarb drinks and work a little, you can get an unexpected taste and pleasure.

Refreshing drink... Cut 300 g of stems, pour in a liter of water, cook in a closed saucepan for 20 minutes. Mash with a crush, gradually cool, filter, put 5-6 tablespoons of sugar and squeeze out the juice of half an orange or lemon.

Kvass.Pour 500 g of rhubarb with 2.5 liters of water, cook until soft, knead and, when it starts to cool, filter. Combine the cold broth with a glass of sugar, put 15 g of yeast. Keep in a warm place for 24 hours. Pour kvass into bottles, close, put horizontally in the cold for a couple of days. For color, you can add fruit juice or aged beetroot juice.

Kvass "Podmoskovny"... Dip 300 g of chopped rhubarb in 1.5 liters of boiling water, cook for 7 minutes, filter and squeeze through a sieve or cheesecloth. Pour in 150 g of sugar and 6 g of yeast, leave warm for 8-10 hours. Pour into glass containers, place in the refrigerator.

Compote... Dip in 1.5 liters of boiling water 300 g of a vegetable cut into cubes, cook for 3-4 minutes with a glass of sugar and a bag of vanilla sugar, not allowing it to cook.

Kissel. Pour 500 g of chopped petioles with 2 liters of water, cook for 10 minutes, knead the pieces. Filter the broth, rub the strained pulp through a sieve to separate the fibers and mix with the broth. Add an incomplete glass of sugar and 0.5 tsp. cinnamon. Shake 3 tbsp in a glass of cold water. l starch, pour, stirring, in a thin stream into a thick broth. Bring the kissel to a boil and turn it off immediately.

You can "refine" rhubarb and recipes for making compote and jelly with early honeysuckle, which will noticeably increase the benefits, or with wild strawberries and strawberries, which will create a unique taste.

SWEETS AND RHUBBY PREPARATIONS

This line of culinary use of rhubarb is perhaps the most popular. It may seem surprising to many, but being a botanical vegetable, the plant is more used as a fruit in cooking. Use the “sweet” rhubarb recipes below to help you find out why rhubarb isn't a vegetable.

Simple cake. Beat the egg with 100 g of fat sour cream and 120-150 g of sugar, mix with finely chopped rhubarb, 0.4-0.5 kg. Divide the puff pastry package in half and roll it into 2 layers. Put one on a greased baking sheet, spread the filling on it in an even layer, sprinkle it with sugar on top. Close with a second sheet, pinch the edges, apply a mesh with the tip of a knife. Soak for 10-15 minutes, coat the top with a beaten egg, bake for 25-30 minutes, 180-200 0С, remove from the oven, cover with towels so that the cake “sweats” and the crust remains soft.

Mousse. 2 tbsp. l. Soak gelatin in water. Cut 350-400 g cuttings, pour a liter of cold water and boil until completely soft, rub together with the liquid through a sieve. Squeeze juice from a medium lemon, add a glass with a slide of sugar, a spoonful of butter and swollen gelatin, bring to a boil, but do not boil. Cool the thick mass slightly and beat until a homogeneous dense foam is obtained, pour into vases, refrigerate.

Rhubarb Five Minutes, recipe for now. Remove the lower part of the stems, 2-3 cm, young ones do not need to be peeled, cut, combined with orange crushed together with the peel or grated fresh ginger to taste. Cover with sugar, 1-1.5 kg per 1 kg of vegetables, leave until morning. Cook in your own syrup, stirring occasionally, for 12-15 minutes. Store in the refrigerator for up to 2 weeks.

Jam.Boil young petioles in a small volume of water to a mushy mass and mix with sugar, at the rate of kg per kg, simmer, stirring, until the consistency of thick sour cream. Place in jars and close hermetically.

Rhubarb compote, recipe for the winter. Scrape the petioles and remove the thick veins, finely chop, soak in water for 12 hours, drain, blanch for 2 minutes, pour over with cold water, drain and arrange in jars, pour boiling syrup (400-500 g of sugar / liter of water), sterilize and roll up.

Jam... Add 0.7 kg of sugar to 1 kg of stalks cut into cubes, leave overnight. Drain the released juice, add 0.6-0.8 kg of sugar and 50 g of young cherry leaves to it, boil the syrup, throw rhubarb slices and a handful of leaves into an intensely boiling one. Boil quickly, turn off. After 2 hours, cook for 5 minutes from the beginning of the boil, remove the leaves, transfer to jars, cork, wrap in a blanket. To cook candied fruit from rhubarb, boil the syrup thicker, remove the pieces from it immediately after the first cooking, dry well on a sieve or sieve, then drown in thick syrup or sprinkle with powdered sugar.

Many people love and grow rhubarb, the recipes for which are quite simple. Unfortunately, oxalic acid, which is part of the plant, prevents pregnant women, young children and sick people with kidney and gastrointestinal problems from filling their spring diet with it. The rest - good luck in the kitchen and bon appetit!

When the last snow melts after a long winter, sprouts of rhubarb enriched with vitamins tend to come out of the earth. This plant is convenient because it can be used to prepare dishes in early spring, in addition, there are a huge number of recipes. Rhubarb, along with sorrel and spinach, is full of trace elements.

About rhubarb

The stalks of this early spring plant are especially in demand throughout spring and in the first weeks of summer, since it is during this period that the body lacks vitamins after cold weather. There are a number of conditions, subject to which you can get maximum benefit. In rhubarb stalks there are many organic acids, which in a certain period (early spring) have a high content of citric acid, a little later - malic acid, in the middle of summer they are already oversaturated with oxalic acid. Recommended harvest time: May - mid June, shoot length - 20-30 cm.

"As easy as shelling pears" - salad

There are over 100 recipes for making rhubarb, the most common and simpler is rhubarb salad, which is called "As easy as pie" A telling name, isn't it?

Ingredients:

Rhubarb - 300 grams.
Sugar (can be replaced with powdered sugar) - 1 tablespoon of tbsp.
Cinnamon or vanillin - a pinch.

Take the rhubarb stalks, rinse them well and remove the hard top layer. Cut into small pieces.
Season with sugar and vanilla (rhubarb tastes like apples, so instead of vanillin, cinnamon would be appropriate).
Wait a little, so that the salad is infused, and the plant can extract juice. After 10-15 minutes, you can put it on the table. Enjoy your meal!

You can turn on your imagination and diversify this recipe. You can add various ingredients to rhubarb, such as apples, oranges, cucumbers, carrots, pineapple, cheese, beets, and even chicken or meat. You can season the salad with any sauce, sour cream or just vegetable oil.

Pie: rhubarb, almonds and cinnamon

Rhubarb can be used to make not only salads and side dishes, but also delicious pies. For example, an exquisite cake with sour cream-almond filling and a subtle aroma of cinnamon throughout the house is a very tasty and spicy dessert that will appeal to all household members. Airy pastries with a spicy filling that combines sour and sweet notes. Plus the recipe for rhubarb pie is very simple.

We need:

Rhubarb, stems - 500 grams.
Chicken egg - 3 pieces.
Butter - 100 grams.
Flour - 250 grams.
Baking powder - 1 teaspoon.
Sugar - 300 grams.
Vanilla sugar - 2 teaspoons
Breadcrumbs.
Cinnamon - 1 teaspoon
Almonds - 50 grams.
Sour cream - 250 grams.

Remove the thick rhubarb skin and chop it finely.
We fill up the small cubes of the plant with sugar and while we remove it, letting it soak in sugar and let the juice flow.
We are engaged in the dough: butter should be at room temperature, mixed with 60 grams of sugar.
Drive 1 chicken egg into this mixture, mix with a mixer;
Sift the flour and add baking powder to it, pour it into the oil mixture - knead the dough.
Grease the mold (preferably with a diameter of 24 centimeters) with butter (butter), sprinkle with breadcrumbs and add the dough.
It's time for the prepared rhubarb - put it on top and pour the juice from the plate into it.
Set the temperature in the oven to 185-190 ° C, wait until it warms up, and put the pie in it for 35 minutes.
We switch to filling: beat two chicken eggs with a mixer and gradually add sour cream to the beating eggs. Then add cinnamon and vanilla sugar.
Grind the almonds not very finely and add them to the filling.
We take out the cake after 35 minutes, pour the finished filling on top and put it back in the oven for 15-20 minutes.

We take it out of the oven, let it cool down and, if desired, pour powdered sugar on top. Not particularly complicated rhubarb recipes, aren't they? Enjoy your meal!

Jam

The successful preparation of jam from this plant is 50% dependent on the correct preparation of the rhubarb. The petioles must be carefully peeled from the thin peel, if this is not done, the slices in the finished jam will be harsh. Cut the stems into small pieces. You can cook jam from this plant only in an enamel bowl, because it contains a lot of acids. The recipe for rhubarb jam is very simple.

We need:

Rhubarb - 1 kilogram.
Sugar - 1 kilogram.

Cut the rhubarb into cubes, place it in a container and cover it abundantly with sugar and leave it alone for a day, allowing the plant to drain the juice.
After 24 hours, put the rhubarb on the fire and stir occasionally. When the jam boils, cook it for another 15 minutes.

We pour ready-made jam into jars.

The benefits of the plant

Fiber, pectin, folic acid, carotene - no, this is not a list of prohibited drugs, these are useful substances that are contained in rhubarb stalks. This plant wins significantly over other garden crops, such as cucumbers, in terms of vitamin content. Magnesium, potassium, phosphorus and calcium are contained in this, so to speak, a storehouse of macro- and microelements. Rhubarb, the recipes for cooking dishes from which are very diverse, occupies an important place in folk medicine: colds, constipation.

Contraindications to the use of rhubarb

Rhubarb is good for many people. But in everything there are exceptions, so rhubarb is contraindicated in some diseases: diabetes mellitus, rheumatism, gastrointestinal diseases, inflammatory processes in the bladder and kidneys, hemorrhoids and urolithiasis.

Sweet rhubarb soup

Rhubarb can be cooked not only in spring, but also in summer, so here's another recipe. Rhubarb (the photo of the dish can be found below) is also used for making soups.